Title: Pumpkin Seed Sauce
Categories: Sauce Vegetable Mexican
Yield: 6 Servings
| 1 | c | Pumpkin Seeds, Shelled |
| 1/4 | c | Onion, Chopped |
| 1 | | Bread, White, Slice * |
| 1 | | Clove Garlic, Crushed |
| 2 | tb | Vegetable Oil |
| 2 | tb | Green Chiles, Chopped,Canned |
| 14 | oz | Chicken Broth, Canned |
| 1/2 | c | Whipping Cream |
| | ds | Salt |
* Slice of white bread should be torn into small pieces.
~-------------------------------------------------------------------------
Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently,
until bread is golden brown. Stir in chiles. Place mixture in food
processor workbowl fitted with steel blad; cover and process until smooth.
Stir in broth, whipping cream and salt. Makes about 3 cups of sauce.
BLENDER METHOD: Place pumpkin seed mixture and about half the broth in
blender container; cover and blend until smooth. Stir in remaining broth,
the whipping cream and salt.